Course Listing

Culinary Management
Associate of Applied Science
Published June 1, 2016

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/449 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

• Describe and perform business and operational tasks related to the culinary industry such as food and beverage purchasing, cost control, quality control, staff management, and marketing

• Demonstrate proficiency with accounting and financial management needs of the culinary industry

• Develop strong leadership and managerial skills

• Demonstrate a variety of cooking techniques that meet industry standards

• Analyze and plan for various dining room service needs including the execution of a food buffet

• Complete a business plan for a 100 seat restaurant and two catered events

Program Courses

Total Credit Hours: 90
Program-Specific Credits: 66


CU1003 Concepts and Theories of Culinary Techniques
CU1016 American Regional Cuisine
CU1036 Fundamentals of Classical Techniques
CU1046 Introduction to Baking and Pastry Techniques
CU1123 Menu Management
CU1163 Latin Cuisine
CU2006 Garde Manger
CU2183 Nutritional Cooking
CU2293 Food and Beverage Operations
CU2313 Supervision and Career Development
CU2403 Sustainable Purchasing & Controlling Costs
RCM2003 Financial Management
RCM2033 Computers in the Foodservice Industry
RCM2043 Human Resources, Law & Ethics
RCM2053 Marketing & Product Knowledge
RCM2103 A La Carte & Storeroom Management
RCM2203 Dining Room & Catering Management
RCM2263 Capstone

* Minimum of 90 field experience hours for the quarter.

General Education Credits: 24

MAT100 College Mathematics
COM101 Oral Communications
PSY101 Psychology
HUM101 Introduction to Humanities or Humanities Elective
ENG104 Composition
GE2084 Writing II


Program Electives

Print course listing

Note: The Art Institute of Dallas (a campus of South University) reserves the right to alter the sequencing of classes. Some courses are offered on a rotating basis. Students should consult their Academic Advisors and/or Department Chair when creating their course schedules to ensure they are following the recommended sequence. Students must meet all co/prerequisites for courses.